Pikeperch in Rosemary Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), (pikeperch fillets á 150-00g)
- 2 shallot (s)
- 200 ml vegetable stock
- 50 ml white wine
- 1 sprig rosemary, fresher
- 50 g butter
- 2 tablespoon flour
- 1 pinch (s) salt
- 1 pinch (s) cayenne pepper
Print Recipe
Pin Recipe Instructions
- Pikeperch fillets, if frozen food has been thawed in the refrigerator overnight, pat dry well.
- Peel and finely dice shallots.
- Heat some of the butter in a saucepan. Let the shallots become translucent while stirring. Deglaze with white wine. Add the vegetable stock and 1 sprig of rosemary and cook in an open saucepan over medium heat for approx. 15 minutes.
- Salt the pikeperch fillets and turn the skin side in flour. Knock off excess flour.
- Heat the remaining butter in a pan. The butter should foam vigorously, but it should not turn brown. Fry the pikeperch fillets on the skin side for 4-5 minutes.
- Pour rosemary sauce through a sieve. Season to taste with salt and cayenne pepper. Lather up with a hand blender.
- Arrange the pikeperch fillets on preheated plates with the sauce and the remaining fresh rosemary.
- TIP:
- Crispy potato slices go perfectly with the rosemary foam. Just like a fresh and crunchy salad.
- For kids, replace white wine with vegetable stock.
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